Fermentation of rice using amylolytic Bifidobacterium

Jong H. Lee, Sae K. Lee, Kwan H. Park, In K. Hwang, Geun E. Ji

Research output: Contribution to journalArticle

22 Citations (Scopus)

Abstract

Twenty-two amylolytic bifidobacteria grown in BHI-starch media were compared for the amylase activity of the intra- and extra-cellular enzymes. The activity of the cells grown in the liquid medium differed considerably. Among the strains tested B. adolescentis Int57 and B. adolescentis ZS8 exhibited higher activities than others. In rice medium containing 0.05% L-cysteine.HCl and 0.2% yeast extract, the amylolytic Bifidobacterium strains grew considerably better than non-amylolytic Bifidobacterium strains. B. adolescentis Int57, which showed highest growth and amylase activity in the rice medium, was chosen and rice fermentation was investigated. The titratable acidity (TA) reached 2.43 and pH decreased to 4.4 after 24 h fermentation. The relative ratio of acetic acid to lactic acid gradually decreased during fermentation. The concentration of reducing sugar and amylase activity gradually increased and reached 14 mg maltose equivalent/ml and 35 mU/ml min, respectively, in 24 h. The accumulated reducing sugar was mostly maltotriose. The layer-separation of fermented product was stabilized by the addition of 1% gelatin. It was suggested that amylolytic bifidobacteria may be used for the production of fermented rice products. Copyright (C) 1999 Elsevier Science B.V.

Original languageEnglish
Pages (from-to)155-161
Number of pages7
JournalInternational Journal of Food Microbiology
Volume50
Issue number3
DOIs
Publication statusPublished - 1999 Sep 25

All Science Journal Classification (ASJC) codes

  • Food Science
  • Microbiology

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